Menu

Savoury roast cauliflower cake

I’ve found that the easiest way of luring Ellie over to help me with chores is to hide the request in a suggestion that we could cook something together… So .. I roasted some cauliflower, filled bowls with ingredients and sent the invitation.. An hour or so later when Ellie had cleaned herself of paint and glue from the garage the cooking commenced!

Roasting the cauliflower first gives a much deeper nutty flavour, depending on how much confidence you have in your food processor/blender you may want to chop up the garlic and capers too first!

Ready for the slicing and the eating!

Small cauliflower ( mine was 425g after trimming)

50g cashews soaked in water to soften

75g sweet corn

Small tin of butter beans (175g drained weight)

2 tbsps mint, chopped

1 tbsp coriander, chopped

1 tsp capers

1 tbsp lemon juice

1 clove garlic

salt and pepper

Pre-heat the oven to 180 Centigrade.

Slice up the cauliflower, arrange on a baking tray, lightly spritz with oil and pop in the oven to roast. Mine took about 20 minutes till it was fairly soft and the edges were browned.

Roasted Cauliflower

Leave it to cool a bit when out of the oven, but leave the oven on.

Combine all the ingredients in a food processor or blender and purée until the mixture is fairly smooth but still with some lumps for texture and interest. We had to prod it down a bit so that all the ingredients got combined.

mixture in need of a squish

On the baking tray the cauliflower was cooked on form the mixture into a large patty about an inch thick.

Spray the top lightly with oil and return to the oven for 25 minutes, so that its browned and yummy.